Thai sticky rice with crispy ginger, chilli and peanuts from Ottolenghi Simple (page 173) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tenderstem broccoli / broccolini with soy sauce, garlic and peanuts; Quick okra with sweet and sour dressing; Whole roasted sea bass with soy and ginger

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • treay on November 13, 2024

    We love this rice, but I have to admit that I cook a coconut rice recipe from the Thermomix and then add the crispy ginger, etc. It it just fantastic as a side dish for many recipes, both fish and meat.

  • Futuregirl23 on February 24, 2023

    Very nice but wouldn’t say it blew me away. Loved the crispy texture against the rice.

  • anya_sf on July 03, 2019

    I cooked the sticky rice in the rice cooker so I didn't have to monitor it. The topping was not a winner for me - coriander stems were too chewy and the flavor was lacking something (salt?). I might try it again with coriander leaves or mint as suggested by JennyHay, and would definitely add more salt. I used red Thai chilies which were quite spicy, which I liked, but my son couldn't eat, so I'll substitute a milder chile next time.

  • JennyHay on April 12, 2019

    I used Vietnamese mint instead of coriander and absolutely loved the dish. Served it with the Miso chicken on page 230. A superb combination.

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